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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A moist, not too sweet cake that is topped with thick slices of apple and an almond-cinnamon topping. So good! Ingredients:
3 large apples, peeled, quartered and cored |
1 1/2 cups all-purpose flour |
3/4 cup light brown sugar, packed |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs, at room temperature |
2/3 cup plain yogurt |
1/3 cup butter, melted |
1/2 teaspoon almond extract |
1/4 cup almonds, sliced and blanched |
2 tablespoons granulated sugar |
3/4 teaspoon ground cinnamon |
Directions:
1. Grease a 9 springform pan and set aside.
2. Peel, quarter and core the apples.
3. Cut each quarter into 3 pieces to make 36 wedges; set aside.
4. Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
5. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
6. In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
7. Pour over the dry ingredients and stir just enough to blend the wet into the dry.
8. Scrape the batter into the prepared pan, smoothing the top.
9. Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
10. Sprinkle the almond topping mixture over the apples.
11. Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
12. Let cool on a rack.
13. Release the side of the pan and serve with whipped cream.
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